Zucchini and Tomatoes With Cheese

First listed on September 8, 2010 | No Comments »
Listed under: Recipe of The Week (2010)

Recipe for September 11th 2010
4 small zucchini
2 large tomatoes
1/2 cup chopped onion
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon dried leaf basil
1/8 tsp black pepper
3 tablespoons olive oil
8 ounces mozzarella cheese, shredded
1/4 cup shredded Parmesan cheese
Heat oven to 350°. Grease a 2 1/2 to 3-quart baking dish.

Cut ends from zucchini and cut in 1/2-inch rounds. Cut cores from tomatoes and slice about 1/2-inch thick. Cut each slice into quarters. Combine the zucchini and tomatoes; sprinkle with the onion, garlic, salt, basil, and pepper. Toss to blend; drizzle with the olive oil and toss again to coat the vegetables. Turn the vegetables into the prepared baking dish. Bake for 25 minutes. Top with cheese and continue baking for 10 to 15 minutes longer.
This is a delicious side dish to serve with chicken or meat main dishes.

Serves 4 to 6.
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Blueberry Zucchini Bread

First listed on August 25, 2010 | No Comments »
Listed under: Recipe of The Week (2010)

Recipe for August 28th 2010
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.

In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean.
Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
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Green Bean Salad

First listed on August 11, 2010 | No Comments »
Listed under: Recipe of The Week (2010)

Recipe for August 14th 2010
1 pound fresh green beans, ends trimmed
2 x small zucchini
1 large Portobello mushroom or mushrooms of choice
1/2 cup chopped red onion
1 small jar of pimientos
1/2 cup salad oil
1/2 cup cider, or balsamic vinegar
1 clove garlic-minced
1/2 tsp. mustard powder
1 tsp. celery seed
1-2 tbsp. brown sugar
1 tsp salt
Trim ends from beans and rinse in a colander. Put beans in a pot of boiling water and cook for 2-3 minutes. While beans are cooking fill a pot or bowl with water and ice cubes. Drain beans into colander and immediately immerse them in the ice water bath. This stops them from cooking and keeps them crisp, vibrant and green.

When beans are cool, drain well in a colander, then cut them in half on a cutting board. Add them to a large salad bowl.

Cut zucchini in half lengthwise, Cut lengths into 1/4 inch strips and chop strips into 2-3 inch pieces. Add to bowl. Chop the Portobello mushroom into 1/2 “ squares and add to salad. Add onions and pimentos (drain first).

Mix dressing from the ingredients listed, adjust salt and/or sugar to taste and add to salad. mix well and refrigerate for 2-3 hours. Toss salad a couple of times while cooling and just before serving.
Please note: This salad should be eaten fairly soon after the 2-3 hour cooling as the mushroom and zucchini will get soggy after a while.
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